- Level: Easy
- Yield: one 9-inch pie
- Total: 5 hr 5 min (includes chilling time)
- Active: 35 min
Crust:
- 22 chocolate sandwich cookies
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
Pie:
- 4 ounces semisweet chocolate, chopped
- 1/4 cup sweetened condensed milk
- 1 tablespoon vegetable oil
- 1/4 cup coarsely chopped pecans
- One 5.9-ounce package instant chocolate pudding mix
- 1 3/4 cups milk, very cold
- One 8-ounce tub frozen whipped topping, thawed
Garnish:
- 2 tablespoons heavy cream
- 2 tablespoons semisweet chocolate chips
- 4 chocolate sandwich cookies, crushed
- 2 tablespoons coarsely chopped pecans
Ready to indulge in a decadent treat? This no-bake chocolate pecan pie delivers layers of rich chocolate bliss and crunchy pecansperfect for effortless entertaining!
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- Crust: Pulse chocolate sandwich cookies in a food processor until finely crushed. Add salt and pulse to combine. Drizzle in melted butter while running until it resembles damp sand. Press firmly into a 9-inch pie dish; freeze 30 minutes to 1 hour for a perfect base.
- Pie layers: In a saucepan over medium-low heat, melt chopped chocolate with condensed milk and oil, stirring until silky smooth. Pour into chilled crust, spread evenly, and sprinkle with pecans for irresistible crunch.
- Whisk pudding mix with cold milk until thickened. Fold in 1/2 cup whipped topping, layer over chocolate, then cover with remaining topping. Chill 4 hours or overnight until set and dreamy.
- Garnish: Microwave heavy cream and chocolate chips in 10-second bursts until melted and glossy. Just before serving, sprinkle crushed cookies and pecans over the pie, then drizzle with chocolate for a showstopping finish!
